Imagine this: It’s a chilly autumn afternoon, and golden light filters through the window. You’ve just finished a hearty dinner with family, and now, it’s time for dessert. As you bring out a luscious cheesecake layered with velvety butterscotch and a golden buttery crumble, all conversation stops. Forks clink, eyes widen, and within moments, silence is replaced by satisfied murmurs. This is Butterscotch Cheesecake with a Buttery Crumble, and it’s about to become your signature dessert.
The inspiration for this recipe comes from my grandmother’s deep love of rich, comforting flavors. She always believed that butterscotch was an underappreciated classic—more sophisticated than caramel, yet just as indulgent. Marrying it with a creamy cheesecake and a rustic crumb topping brings together the best of nostalgic comfort and modern dessert elegance.
Whether you’re hosting Thanksgiving, celebrating a birthday, or just craving something extraordinary on a cozy night in, this cheesecake delivers unforgettable flavor and texture in every single bite.
🧁 Why You’ll Love This Butterscotch Cheesecake
- 🌟 A Show-Stopping Dessert – Layers of flavor and texture make this a true centerpiece.
- 🎉 Perfect for Special Occasions – From holidays to birthdays, it’s the dessert everyone remembers.
- 💛 Comforting Flavors – Butterscotch, cream cheese, and a crumbly topping? Yes, please.
- 🧩 Customizable Options – Easy to make gluten-free or dairy-free with simple substitutions.
- 🧑🍳 Make-Ahead Friendly – Chill overnight and wow your guests with minimal stress.
🛒 Ingredients You’ll Need
Here’s a breakdown of everything you’ll need to make this ultra-indulgent cheesecake:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup butterscotch chips, melted
For the Buttery Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
📝 Note: Want to make it gluten-free? Swap graham crackers for crushed almonds and use gluten-free flour in the crumble. Dairy-free? Use dairy-free cream cheese and coconut cream.
👩🍳 Step-by-Step Instructions
1. Preheat and Prepare Your Pan
Set your oven to 325°F (160°C).
Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
🧁 Using a springform pan ensures easy removal and a beautiful presentation.
2. Make the Graham Cracker Crust
In a mixing bowl, combine:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/4 tsp salt
Mix until everything is evenly moistened. Press firmly into the bottom of your pan using the back of a spoon or a flat-bottomed glass.
Bake for 10 minutes, then set aside to cool.
🧈 A firm, golden crust is the base of every great cheesecake.
3. Prepare the Cheesecake Filling
In a large bowl, beat together:
- 3 packages softened cream cheese
- 1 cup light brown sugar
Beat until smooth and creamy. Then add:
- 3 large eggs, one at a time, beating after each addition
- 1 tsp vanilla extract
Next, slowly mix in:
- 1 cup heavy cream
- 1 cup melted butterscotch chips (cooled slightly)
Mix until your batter is smooth and silky.
🍮 Butterscotch brings a warm, toffee-like depth that perfectly complements the tang of cream cheese.
4. Pour and Smooth the Cheesecake
Pour the filling over your pre-baked crust. Use a spatula to smooth the top evenly.
💡 Tapping the pan lightly on the counter removes air bubbles.
5. Prepare the Buttery Crumble Topping
In a clean bowl, mix together:
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 tsp salt
Add:
- 1/2 cup cold cubed butter
Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Sprinkle the crumble evenly over the cheesecake batter.
🍂 The crumble adds a rustic touch and a textural contrast to the creamy filling.
6. Bake Your Cheesecake
Bake at 325°F (160°C) for 50–60 minutes, or until the center is just set and the crumble topping is golden.
Turn off the oven, and let the cheesecake sit inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.
7. Chill, Slice, and Serve
After the hour in the oven, bring the cheesecake to room temperature. Then cover and refrigerate for at least 4 hours, or overnight.
Remove from the springform pan, slice with a warm knife, and serve chilled.
🍰 Each slice should reveal a creamy center, buttery crust, and golden crumble perfection.
💡 Tips for Cheesecake Success
- Bring ingredients to room temperature – Especially the cream cheese and eggs, for a smoother filling.
- Don’t overbeat the eggs – This avoids incorporating too much air, which can cause cracks.
- Use a water bath (optional) – For an ultra-smooth top, bake the cheesecake in a water bath.
- Warm your knife – Dip your knife in hot water between slices for cleaner cuts.
- Chill overnight – The flavor and texture improve dramatically after resting.
🥄 Variations to Try
Love a twist on the original? Here are a few creative ways to remix this cheesecake:
1. Salted Butterscotch Swirl
Before baking, swirl extra melted butterscotch and a pinch of sea salt into the top of the batter.
2. Chocolate Chip Crumble
Add mini chocolate chips to the crumble topping for a double-decadent finish.
3. Pecan Streusel Topping
Replace the flour crumble with chopped pecans, brown sugar, and cinnamon for a pecan pie feel.
4. No-Bake Version
Make the crust and filling as usual, but chill instead of baking. Omit the eggs and use whipped cream for structure.
🎁 Perfect for Holidays and Special Occasions
This butterscotch cheesecake is more than dessert—it’s a celebration centerpiece. It shines on:
- Thanksgiving dessert tables
- Christmas dinner spreads
- Birthday celebrations
- Easter brunches
- Romantic date nights
- Sunday family dinners
Wrap slices in parchment and tuck them into treat boxes for a decadent homemade gift!
🧊 How to Store and Freeze Cheesecake
Storing Leftovers
Keep cheesecake covered in the fridge for up to 5 days.
Freezing Cheesecake
Freeze individual slices or the whole cake. Wrap tightly in plastic wrap, then foil, and store for up to 2 months. Thaw overnight in the refrigerator before serving.
🧁 Perfect for prepping ahead of holidays or gatherings.
📸 Share Your Creation!
Make this cheesecake and want to show it off? We want to see it!
- Tag us on Instagram with #ButterscotchCheesecakeLove
- Share your variations and swaps
- Pin this recipe to your favorite dessert board
- Email it to a friend who needs to try it!
Because nothing brings people together like a really good cheesecake.
❓ Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This cheesecake actually tastes better the next day after chilling overnight.
What if I don’t have a springform pan?
You can use a deep 9-inch cake pan, but be sure to line it with parchment and leave an overhang for easy lifting.
Can I use store-bought crust?
Yes, but be sure it fits a springform or deep pan, and skip the initial 10-minute bake.
Can I skip the crumble?
Of course! The cheesecake is delicious on its own. The crumble just adds that extra texture and visual appeal.
❤️ Final Thoughts: A Cheesecake to Remember
When it comes to desserts, few rival the creamy elegance of a well-made cheesecake. Add in the nostalgic depth of butterscotch and the homey charm of a buttery crumble